Directions

Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.

Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.

Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.Yield: 4 servings.

Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.

Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.

Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.Yield: 4 servings.

Reviews forSmothered Teriyaki Chicken Breasts

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MaggieWB User ID: 4951050279069

Reviewed Dec. 10, 2017

"We thoroughly enjoyed this dish, and I also appreciate the ease with which it is prepared. Thank you for sharing the recipe!"

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Ladycooktoo User ID: 8063377264666

Reviewed Apr. 14, 2017

"This was fantastic. Will certainly make again and again. Did add sweet red peppers to the mix."

MY REVIEW

luigimon User ID: 1692040215785

Reviewed Dec. 24, 2014

"Oh my gosh, is this good. And so pretty! I had to take a picture of it and send it to my sister.....a new favorite!"

MY REVIEW

meaganteal User ID: 814898192162

Reviewed Feb. 7, 2014

"This was really good. made exactly as written. Served with some steamed brocolli and spinach salad. Even our two little boys ate it, minus the mushrooms"

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Sparty11 User ID: 5614467194565

Reviewed Feb. 4, 2014

"This was very flavorful and the chicken was nice and juicy! This is a keeper."

MY REVIEW

tcarver User ID: 5663692191125

Reviewed Jan. 11, 2014

"Delicious."

MY REVIEW

valanddansmith User ID: 988113194864

Reviewed Sep. 23, 2013

"This was pretty good... We don't like mushrooms so I didn't use them and doubled up on the onions instead. Like another reviewer said, it was a little on the sweet side so I might cut back or leave out the sugar next time. Thought the cheese would be odd paired with Asian food but I used it and ended up liking it. Overall the family enjoyed it and the house smelled wonderful while it was cooking."

MY REVIEW

Pittypat5458 User ID: 6685932192156

Reviewed Sep. 16, 2013

"I have made this twice so far. It is quick, easy and really good. Great flavor and everyone likes it. Thanks for sharing this great recipe."

MY REVIEW

ckbray User ID: 5521724126640

Reviewed Aug. 29, 2013

"I did not care for this recipe. It is a little too sweet for me. Also the sauce is very thin and runs off the chicken. It would be better if it was thicker."